Ingredients with Measurements:
- 1 lb. white fish fillet
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp. black peppercorns
- 1 tsp. salt
- 8 cups water
- 1 tbsp. vegetable oil
- 2 tbsp. chopped fresh dill
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium heat. Add chopped onion, carrots, celery, and garlic. Cook for 5 minutes until vegetables are soft.
2. Add the fish fillet, bay leaf, black peppercorns, and salt to the pot. Pour in 8 cups of water and bring to a boil.
3. Reduce heat to low and let the soup simmer for 20-25 minutes until the fish is cooked through.
4. Remove the fish fillet from the pot and set aside. Strain the soup through a strainer to remove any solids.
5. Shred the fish fillet into small pieces and return to the pot. Add chopped fresh dill and stir to combine.
6. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking vegetables, low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 3g
Carbohydrates: 7g
Protein: 25g
Substitutions for ingredients:
- Any white fish fillet can be used in place of the specified fish fillet.
- Fresh dill can be substituted with dried dill.
Variations:
- Add potatoes or other vegetables to the soup for added flavor and nutrition.
- Use chicken or beef broth instead of water for a richer flavor.
Tips and tricks:
- Be sure to remove any bones from the fish fillet before shredding.
- If the soup is too thick, add more water to thin it out.
- Adjust seasonings to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until warmed through.
Presentation ideas:
Serve soup in individual bowls with a sprinkle of fresh dill on top.
Garnishes:
Fresh dill, lemon wedges
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, mashed potatoes
Troubleshooting advice:
If the soup is too thin, let it simmer for a few more minutes to thicken. If it is too thick, add more water.
Food safety advice:
Be sure to cook the fish fillet to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ukha soup is a traditional Russian fish soup that has been enjoyed for centuries.
Flavor profiles:
Savory, slightly sweet, and herbaceous
Serving suggestions:
Serve hot as a main course or as a starter for a larger meal.
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Region: Russian